|Cantaloupe melon||2 1⁄2 Cup (40 tbs), peeled and cubed to make 3 1/3 cups|
|Apricot nectar||3⁄4 Cup (12 tbs)|
|Grated lemon rind||2 Teaspoon|
|Freshly squeezed lemon juice||4 Teaspoon|
|Ground clove||1⁄2 Teaspoon|
|Fresh mint sprigs||4 (for garnish)|
Combine the melon, nectar, and lemon rind in a food processor or blender and puree.
Transfer to a mixing bowl and whisk in the lemon juice and clove.
Cover and chill in the refrigerator for at least 2 hours before serving.
Garnish each serving with a sprig of fresh mint.